German Potato Salad
  • 3 pounds of sliced Yukon potatoes
  • 8 strips of chopped crisp cooked bacon
  • 1 peeled and small diced yellow onion
  • 2 tablespoons of chopped fresh parsley
  • ¼ cup of white wine vinegar
  • 1 tablespoon each grainy and Dijon mustard
  • ½ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste

Add the potatoes to a large pot of boiling salted water and cook until tender. Strain and chill immediately.

Transfer the chilled potatoes to a large bowl and toss with remaining ingredients.

Chill before serving